I love lasagne. In fact, I love all things pasta. This is a switch up on the traditional pan lasagne. I like these for several reasons. One, you don’t have to brake the bank with enough ingredients to fill a three layer casserole. They are really easy to make. They look cool and provide perfect portions for one serving. I do the recipe with a few shortcuts. I cook the wheat lasagne noodles the night before and keep them in the fridge. Additionally to make life easier, I doctor up the already yummy Rao’s Marinara with sauteed carrot, sweet onion, fresh basil and several splashes of what ever chardonnay I happen to be sipping. You can add Cooking Light Bechemal as an option. Roll em up and enjoy! xoxo
{Dolled up Rao’s Marinara Sauce}
{precook the pasta the night before}
{Fresh wheat lasagna roll, Rao’s Marinara}
Recipe read more:
- One jar of Rao’s Marinara
- One sweet onion
- One to two crated carrots
- Olive oil
- Splash of chardonnay
- Fresh Basil
- One box of uncooked wheat lasagna noodles
- Ricotta cheese
- Mozzarella
- Parchment paper
- Ground sirloin 1 LB
Cooking Light Bechamel Sauce recipe
Directions:
Cook the pasta the night before and place in the fridge. Chop the onion, grate the carrot and saute in olive oil until brown and reduced. Add a little chardonnay and cook about 5 minutes, add the marinara and fresh cut basil. Brown ground sirloin, drain and add to sauce. Spread the ricotta cheese on the cooked lasagna pasta, add a meat sauce and mozzarella cheese. This is where it gets a little messy, so don’t be afraid to get dirty lovie’s. Roll layered pasta up like a yoga mat. Stuff into parchment lined large muffin pan. Optional add bechamel sauce around edges. Cook 350` for about 30 minutes. Serve with garlic brad and salad.